Mac and Cheese Recipe With Penne Pasta: Baked to Golden Crust Glory

There’s something deeply satisfying about a perfectly baked mac and cheese with its golden crust and creamy interior. This version uses penne pasta, which holds the cheese sauce beautifully in its ridges.

I developed this recipe to create a dish that’s both comforting and impressive. The penne’s shape ensures every bite is packed with cheesy goodness, while the baking step adds that coveted crispy top layer.

The secret is in the sauce—a velvety blend that coats each piece of pasta without being too heavy. Baking it until bubbly and golden transforms it from simple stovetop mac into a showstopper.

Serve this at your next gathering and watch it disappear. The penne makes all the difference in texture and presentation.

Ingredients for Mac and Cheese Recipe with Penne Pasta

Penne, three cheeses, and a crispy panko topping make this dish unforgettable.

The cheeses are non-negotiable here. Sharp cheddar for bite, Gruyère for melty richness, and Parmesan for that salty finish. Buy blocks and shred yourself—pre-shredded has anti-caking agents that make the sauce grainy. Whole Foods has great cheese counters if you want to sample before buying. The penne needs to be al dente before baking (it cooks more in the oven).

No Gruyère? Fontina or Monterey Jack melt just as nicely. Swap panko for crushed Ritz crackers if that’s what you’ve got. The milk can be 2% in a pinch, but whole gives you that luxurious texture. Out of Dijon? Yellow mustard at half the amount works. Fresh nutmeg is worth it—those pre-ground jars lose flavor fast.

Assemble and bake right away, or cover and refrigerate for up to 24 hours before baking. Leftovers keep 4-5 days in the fridge. Reheat in the oven (microwave makes it gluey). The panko topping stays crisp for 1 day—after that, it softens.

Step-by-Step Instructions for Mac and Cheese With Penne Pasta

Here’s the method for perfect creamy, crunchy results every time.

Step 1: Cook the Penne Pasta Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Penne Pasta and cook according to package instructions, but stop 1 minute short of the suggested time. You want it slightly underdone since it’ll finish cooking in the oven.

The pasta should be firm to the bite but not crunchy. Drain it immediately in a colander and give it a quick rinse with cold water to stop the cooking process. This prevents it from turning mushy when baked later. I always save a splash of pasta water—just in case the sauce needs thinning.

Step 2: Make the Roux and Infuse with Aromatics

In a large saucepan, melt the 0.5 cup Unsalted Butter over medium heat. Once foaming subsides, whisk in the 0.25 cup All-Purpose Flour to form a smooth paste. Cook this roux for 2-3 minutes, stirring constantly, until it turns a light golden color and smells slightly nutty.

Immediately add the 2 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant but not browned. Slowly whisk in the 3 cups Whole Milk, a little at a time, to prevent lumps. The mixture should be smooth and start to thicken within 3-5 minutes of gentle simmering.

Step 3: Build the Cheese Sauce with Depth

Reduce heat to low and stir in the 1 tbsp Dijon Mustard, 1 tsp Kosher Salt, 0.5 tsp Ground Black Pepper, and 0.25 tsp Ground Nutmeg. Then, working in batches, add the 2 cups Sharp Cheddar Cheese and 1 cup Gruyere Cheese, whisking until each addition is fully melted before adding more.

The sauce should be velvety and coat the back of a spoon. Taste and adjust seasoning if needed—cheeses vary in saltiness. Here’s the thing—if it seems too thick, a splash of that reserved pasta water will loosen it perfectly. Don’t skip this step; it’s the difference between good and incredible.

Step 4: Combine and Transfer to Baking Dish

Add the cooked penne pasta to the cheese sauce and stir until every piece is evenly coated. Transfer the mixture to a greased 9×13-inch baking dish or similar oven-safe dish. Press down gently to level the top—this helps the topping brown uniformly.

Let it sit for 5 minutes while you preheat the oven to 375°F. This brief rest allows the pasta to absorb some of the sauce, preventing a watery texture after baking. I’ve found this small pause makes a noticeable difference in the final consistency.

Step 5: Add the Topping and Bake to Golden Perfection

In a small bowl, mix the 0.75 cup Panko Breadcrumbs with the 0.5 cup Parmesan Cheese. Sprinkle this evenly over the pasta, pressing down lightly so it adheres. Bake in the preheated oven for 20-25 minutes until the top is golden brown and the edges are bubbling.

For the final touch, broil for 1-2 minutes if you want an extra crispy top—but watch it closely to avoid burning. Let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to portion without everything running together.

Troubleshooting Great mac and cheese recipe with penne pasta

Sauce Too Thin

If your cheese sauce looks watery, cook it longer over medium-low heat while stirring constantly. The roux needs 3-5 minutes to thicken properly. I also whisk in 1 extra tbsp flour mixed with 1 tbsp cold milk to create a slurry. 💡

Grainy Cheese Sauce

This usually happens with pre-shredded cheese. Always shred blocks yourself. If it’s already grainy, remove from heat and whisk in 1 tsp cornstarch mixed with 1 tbsp cold water. The acid in pre-shredded cheese reacts with the calcium in milk, causing clumping.

Pasta Turns Mushy

Overcooked penne is the culprit. Stop boiling 1 minute before package directions. Also, rinse with cold water immediately after draining. For extra insurance, undercook by 2 minutes since it bakes later. I learned this the hard way with my first few batches.

Topping Won’t Brown

Your oven might be running cool. Try broiling for 1-2 minutes at the end, watching closely. Also, mix 1 tbsp melted butter into your panko-Parmesan topping before sprinkling. The fat helps it crisp up beautifully. 🔥

Sauce Separates

This occurs if the sauce gets too hot. Remove from heat immediately and whisk vigorously. If needed, add 1-2 tbsp cold milk while whisking. Temperature shock often brings it back together. I keep a splash of cold milk nearby just in case.

Bland Flavor

Cheeses vary in saltiness. Taste before baking and adjust with ¼ tsp salt at a time. A pinch of cayenne or extra Dijon mustard adds depth. The nutmeg is key too—don’t skip that ¼ tsp for warmth.

Frequently Asked Questions